Corn with Barbecue Sauce

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Time to Prepare this Recipe 195 minutes Prep: 30 minutes Cook: 65 minutes
Calories Per Serving and Nutrition Information 88 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

2 ounces onion chopped
1 each garlic clove minced
8 ounces tomatoes skinned & chopped
4 ounces green bell pepper diced
1 ounce green chili peppers diced
1/2 ounce ginger grated
1 ounce vegetable oil
1 tablespoon tomato paste
2 teaspoons malt vinegar
1 teaspoon worcestershire sauce
1/4 pint vegetable stock
1 teaspoon sugar muscovado
1/4 teaspoon salt
4 medium corn cobs
2 tablespoons sherry dry

Directions

Heat oil.

Add the onion and garlic and fry for 2 to 3 minutes.

Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, Worcestershire sauce, stock, sugar and salt.

Bring to a boil, cover and simmer for 30 minutes, removing the lid for the last 10 minutes of cooking.

Cool slightly and then puree by forcing through a sieve.

Slice stalks from the corn cobs.

Remove the leaves and the silk threads.

Place in a pan of boiling, salted water and simmer, covered, for 20 minutes, or until tender (Mark's note: this seems too long for cooking corn, but the British do like overcooking vegetables!)

Drain.

Meanwhile, return the sauce to the pan, bring back to a boil, add sherry and simmer for a couple of minutes.

Pour over cobs and serve.

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Nutrition Facts

Serving Size 92g
Amount per Serving
Calories 88 71% of calories from fat
% Daily Value*
Total Fat 7.0g11%
 Saturated Fat 1.0g5%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 229mg10%
Total Carbohydrate 6.0g2%
 Dietary Fiber 1.0g5%
 Sugars 4.0g
Protein 1.0g2%
Vitamin A 9%  Vitamin C 30%
Calcium 2%  Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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